This delicious mushroom tapa really is easy to make, no matter how frightened you are of the kitchen! Huge kudos and much respect for the first person to send us a photo of their version, cooked at home!

I felt quite pleased with myself listening to this as I already consider myself a master of this recipe! This dish is known as funghi trifolati in Italy. The method of cooking (trifolare) is used not just for mushrooms but also some other vegetables such as courgettes (zucchini), aubergines (eggplants) and artichokes (another favourite of mine).

The technique is always the same, olive oil, garlic and parsley. Simple, easy and very tasty!!!

The only problem in the UK is that the standard supermarket button mushrooms seem to be completely tasteless.

Delicious! I'm used to preparing mushrooms this way (with big sprigs of parsley and ground black pepper), but I've never thought of adding ham to the mixture. Thanks for the tip, this is going to be tonight's recipe!

I think this would taste great with risotto, too.

BTW, I never knew mushroom collecting was so popular in Spain, you'd think it would be more of a Eastern/Central European thing. Despite its rainy climate, Holland is not a mushroom-collecting country, and most people buy their mushrooms in the supermarket. In neighboring Germany, the variety of mushrooms available to the consumer is much greater, but the situation has improved somewhat. Until quite recently, you could buy nothing except button mushrooms in Holland, and they are not as tasty as some of their 'wild' counterparts. The chanterelle, which is bright yellowy-orange, tastes great in stews and risottos.